Spicy Red Pepper Jelly
This Spicy Red Pepper Jelly is a great topping for baked brie but also a delicious ingredient for other recipes. It's definitely a must have!
Ingredients
- 3 1/4 cups granulated sugar, divided
- 3 tbsp. pectin
- 6 cups red peppers, coarsely chopped
- 2 tsp. red pepper flakes, or to taste
- 1 cup white vinegar
- 1 tbsp. unsalted butter
- 1/2 tsp. fresh tarragon, chopped tips & tricks
- 1/8 tsp. ground Himalayan pink salt, or to taste
Directions
- In a small bowl, whisk ¾ cup sugar with pectin; set aside.
- In the bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
- In a large pot over medium-high heat, add red peppers, remaining 2 ½ cups sugar, white vinegar, butter, fresh tarragon and salt. Stir very well and bring to a boil; cook for 4 minutes.
- Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender.
- To find out if it’s ready, dip a metal spoon in ice cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it’s ready otherwise cook it a little longer.
- Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down.